Dec 20, 2011

Vegetable Idli

It is very good for evening tiffen or breakfast. Now days many children do not like to have vegetables. I hope these of Stuffed Idly may be very color full and attractive to kids. Not only kids like even adults also like that. Because vegetables are good nutrition. The process of making stuffed idly is same only we have stuff the vegetables inside and steam it.

Heat oil in the pan add mustard seeds, channa dal and curry leaves, when seeds are splutter then add chopped carrots, close the lid.let it cook for few mins.

Once the vegetable cooked.,it's all done. Mix with idli batter .

Grease idli moulds with ghee/oil. Depending on the size of the idli plates fill between 3 to 4 tablespoons of batter in each mould.

You could use a pressure cooker or any vessel for that matter to steam idlis. I steam mine in a pressure cooker. Before filling the idli plates, add some water in the cooker (about 1 inch) and switch on the stove. So by the time you are done with the batter the water will start boiling and you can place the idli stand in the cooker and close the lid. Since the water is already hot and steaming the idlis cook very fast. Around 9-10 minutes you will see steam escaping from the lid's vent.
After 5 – 7 minutes open the lid. Use an oven mit or kitchen towel to remove the idli stand because it will be very hot.

Remove each plate one by one, give a quick wash showing the back sides of the plate, under running water. This will loosen up the idlis and will help in scooping out the idlis from the plate.

There are very traditional recipes prepared with it and by far the most simple and classic recipe is coconut chutney in all its variations. Coriander coconut chutney, is one such classic example of an irresistable chutney that is easy to prepare, nutritious and flavorful.

Ingredients :

1 cup coconut, grated fresh or frozen thawed

1½ cups cilantro/coriander (leaves and stems)

2-3 small green chillies (See Concoctions 101)

½ tsp sugar

1/2 tsp chnna dal, urad dal

½ tsp cumin & coriander powder (dhana-jeera powder)

salt

Few curry leaves

water, as required

Method :

Combine all the ingredients in a blender/grinder/food processor and grind to a thick paste. Add water, as necessary.

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About Me

I welcome you all to my blog and I hope you will have good time viewing and trying out my recipes. Cooking is my passion and I love trying out new recipes. Each of the recipes put up here are homemade. All the credit goes to my elder sister and husband who is my inspiration for starting this blog. In fact all the recipes put up on the blog here are tried and tested by my hubby and me. Most of the recipes are contributed by my mother, mother-in-law and friends.I strongly recommend that you guys should go ahead and try out all these recipes.Leave your valuable feedback. You can reach me here: chandranibanerjee10@gmail.com